28min 4 ppl
Hamsi Tava (Turkish Pan-Fried Anchovies)
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 28g
Carbs 20g
Fats 22g
About this dish
Whole Black Sea anchovies coated in fine cornmeal and fried until the coating crackles, a Turkish coastal favourite piled onto a plate with lemon wedges.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lemon, cut into wedgesto serve1
- Flat-leaf parsleychopped, to garnish10 g
Fish & Seafood
- fresh anchoviesgutted, butterflied, heads and tails left on600 g
Dried Goods
- Cornmealfine grade, for coating150 g
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Vegetable Oilfor shallow-frying250 ml
Utensils
- Chopping board
- Mixing bowl
- Large frying pan
- Meat thermometer
- Tongs
Method
1
Pat the anchovies dry with kitchen paper and season them inside with the salt and black pepper.
Approx. 5 minutes
2
Dip each anchovy in the cornmeal to coat evenly, shaking off the excess.
Approx. 6 minutes
3
Heat the vegetable oil in a large frying pan over medium-high heat until shimmering.
Approx. 2 minutes
4
Fry the anchovies in batches for 2 minutes on each side until the coating is golden and crisp and the flesh is opaque and flakes easily, or reads at least 63°C on a meat thermometer.
Approx. 10 minutes
5
Drain the fried anchovies on kitchen paper.
Approx. 2 minutes
6
Arrange the anchovies on a plate in a spiral, scatter with the parsley and serve with the lemon wedges.
Approx. 4 minutes
